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Savoury Tart with Sweet Pepper Pesto

Savoury Tart with Sweet Pepper Pesto

500g puff pastry
1 aubergine
2 courgettes
1 clove garlic, chopped
extra virgin olive oil (EVO)
Sea salt and freshly ground black pepper
2 Tbsp Sabato sweet pepper pesto
6 cherry tomatoes, halved
150g Buchette de Chevre goat’s cheese
½ 225g jar El Navaricco sliced piquillo peppers
1 egg, lightly beaten
handful fresh basil leaves

Roll out the pastry and place in a lightly oiled rectangular tart tin (approx. 28cm x 22cm). Chill.

Preheat the oven to 180˚C.

Slice the aubergine and courgette, place on an oven tray and toss with the garlic, EVO and season with salt and pepper. Place in the oven and cook for 4 minutes. Turn, and cook for a further 4 minutes.

Spread the pesto on the pastry; arrange the aubergine and courgette on top, along with the tomatoes. Dot with the chevre and piquillo slices.

Brush the pastry edges with the beaten egg, and return to the oven for 20 minutes until dark golden brown.

Garnish with basil leaves.

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Sabato


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